Influence of Hydrolytic Enzymes on Antioxidant Efficiency of Olive Leaf Extracts

Olive leaves are a natural and cost-effective source of phenolic compounds, particularly oleuropein, which benefit human health due to their antioxidant activity. The study aimed to develop a fast, low-cost and environmentally friendly extraction technique, using a mixture of hydrolytic enzymes. We used different extraction methods in various conditions for a shorter and longer time, with water as a solvent, and performed an in vitro simulation of the digestive system. We evaluated the total phenolic content and antioxidant activity and determined the phenolic profile. The study found that the mixture of hydrolytic enzymes increased extraction efficiency, reduced total phenolic content, and increased antioxidant capacity, regardless of the leaf type, collection time, and leaf age.